Asian Vegetable Pasta Recipe

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Ingredients:

Serving

4 quarts water
1 lb fresh asparagus , cut into 1-inch pieces
8 oz uncooked angel hair pasta
3/4 cup julienned carrots
1/3 cup reduced-fat creamy peanut butter
3 tbsp rice vinegar
3 tbsp reduced-sodium soy sauce
2 tbsp brown sugar
1/2 tsp crushed red pepper flakes
1/4 cup unsalted peanuts, chopped

Directions:

In a Dutch oven, bring the water to a boil. Add asparagus and pasta; cook for 3 minutes. Stir in carrots; cook for 1 minute or until pasta is tender. Drain and keep warm.
In a small saucepan, combine the peanut butter, vinegar, soy sauce, brown sugar and pepper flakes. Bring to a boil over medium heat, stirring constantly. Pour over pasta mixture; toss to coat. Sprinkle with peanuts. Yield: 5 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	437.88 Kcal (1833 kJ)
Calories from fat	156.59 Kcal
		% Daily Value*
Total Fat	17.4g	27%
Sodium	827.94mg	34%
Potassium	600.91mg	13%
Total Carbs	55.65g	19%
Sugars	11.29g	45%
Dietary Fiber	6.3g	25%
Protein	20.22g	40%
Vitamin C	5.8mg	10%
Iron	162.4mg	902%
Calcium	122.9mg	12%

Amount Per 100 g
Calories	45.51 Kcal (191 kJ)
Calories from fat	16.27 Kcal
		% Daily Value*
Total Fat	1.81g	27%
Sodium	86.04mg	34%
Potassium	62.45mg	13%
Total Carbs	5.78g	19%
Sugars	1.17g	45%
Dietary Fiber	0.65g	25%
Protein	2.1g	40%
Vitamin C	0.6mg	10%
Iron	16.9mg	902%
Calcium	12.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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